Here’s a perfect weekday dinner recipe! Not only is it full of colorful vegetables and mixed with a healthy sauce, it’s also easy to prepare.
| Yield: | 4 servings |
| Yield: | 4 servings |
Ingredients
- 1 cup Florida’s Natural® Premium Orange Juice
- 1 tbsp. soy sauce
- 2 tbsp. cornstarch
- 1 tsp. chopped ginger
- 1 tsp. garlic paste
- 2 tbsp. canola oil
- 1/4 onion, thinly sliced
- 1/2 cup sliced carrots
- 2 stalks celery, chopped
- 1/2 cup chopped broccoli
- 1/4 cup snow peas
- 1/2 cup sliced yellow squash
- 1 cup fresh mushrooms, rinsed and sliced
- 1 red pepper, thinly sliced
- 1/4 cup baby corn
- 4-oz. can sliced water chestnuts, drained
- 2 tbsp. orange zest
- Orange slices
Instructions
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- Prepare the sauce by mixing together the orange juice, soy sauce, cornstarch, ginger, and garlic paste. Set aside. Heat 1 tablespoon oil in large skillet or wok. Stir-fry onion, carrots, and mushrooms for 1 minute over high heat. Add squash, broccoli, and snow peas and cook for about 2 minutes. Add remaining vegetables and cook until red pepper is tender. Stir sauce and add to skillet. Simmer until sauce has thickened. Serve immediately over rice or noodles and garnish with orange zest and orange slices.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 170 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 4 g |
| Sugar | 10 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 257 mg |
| Serving Size | 1 of 4 servings |
| Calories | 170 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 4 g |
| Sugar | 10 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 257 mg |
Reviews
Even though the instructions have some sort of programming glitch I was still able to make this recipe. It was in need of double the soy sauce and added honey do to its very bland and sour taste. Honestly this recipe does not meet the Food Network’s standards and misses the mark of worthy dish completely.